Richard Sprenger Highfield Chairman

Improving Food Safety – A Strategic Approach

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● Over 40 years of experience in food safety ● UK Government Advisor and Municipality Director ● Developed the UK’s most successful food safety

courses ● Trained food inspectors in UK, Dubai, Abu Dhabi

Germany, Cyprus, Malta and Mauritius ● Implemented HACCP/training

programmes for Marks & Spencer, Nestle, McDonalds, CWS and Cadbury

● Author of some of the world’s leading food safety books.

Introducing Richard Sprenger, Highfield Chairman

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● Formed in 1982. The UK and MEs leading provider of compliance qualifications and training materials.

● Offices in the UK and Dubai, over 200 staff

● Global company with local focus ● Internationally recognised qualifications ● Internationally recognised experts used

to develop qualifications and material ● Annually 2 million learners use our

products ● 10,000 registered trainers and training

centres.

About us

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Examples of large outbreaks of food poisoning

In USA 147 ill and 33 deaths -cantaloupe Listeria monocytogenes

Germany/France: 4000 ill, 53 deaths 22% HUS involving bean sprouts. E. coli O104

1444 ill, 12 EU countries, + 162 in USA. Frozen berries Bulgaria/Poland/Turkey. Hepatitis A

2011

2011

2013

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Examples of large outbreaks of food poisoning

38 ill,15 deaths. Denmark. Processed spice meats - Rullepølse, salami, hot dogs. Listeria

UK: 13 outbreaks of Campylobacter from undercooked liver parfait or pâté.

2014

2011

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Examples of large outbreaks of food poisoning

2000 ill in the USA from eating eggs contaminated with S. Enteriditis. 500 million eggs recalled

1442 ill in USA from eating hot chilli peppers or tomatoes contaminated with S. Saint-paul.

22,500 ill and 9 dead in USA from eating peanut butter contaminated with S.Typhimurium

2010

2008

2008/9

Best practice for securing food safety

PIC/Effective Management

Prerequisites/HACCP

Training & Implementation

Food Safety Culture

FOOD SAFETY

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Laboratories Cert. bodies

Food Industry

Trainers consultants

Enforcement Officers

Government

Consumers

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The role of owners

Provide resources, good working conditions

Commitment to food safety

Comply with legal requirements

Premises design and equipment

Manpower training

Develop a food safety culture

Food safety integral with brand

Use reputable suppliers

Support managers

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The role of managers/supervisors/chefs/PIC

Provide resources when and where needed

Compliance with legislation/policy

Lead by example – committed to food safety

Motivate to implement

Effective supervision/systems in place

Communicate

Observation/monitoring/corrective action

Auditing

On the job training

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Improving trainers

Up-to-date

Preparation and planning

Motivate to implement

Competent

Evaluation

Respected

Follow up classroom

training

Confident

Continuing professional development

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Improving training

Up-to-date

Training programme

M S S

Training materials Group size

Prior knowledge

Assessment methods Competency testing

Training needs analysis

Science based understandable

Interactive, interesting,

relevant, consistent

On the job training

Remove barriers to learning training

techniques

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An effective enforcement culture

● Director leadership (goals/values)

● Effective management (communications both ways/motivation)

● Effective policies, standards and procedures

(openness/integrity)

● Commitment of managers and staff (no conflict of interest)

● Adequate resources/staff/time/equipment/transport

● Effective legislation/codes based on science

● Penalties proportional and related to risk.

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An effective enforcement culture

● Qualified (knowledgeable/technical expertise), trained and

competent Inspectors (regular research and updating)

● Uniform/consistent/fair enforcement (training and monitoring)

● Effective communication with the food industry/health

authorities/laboratories/trainers

● Appeals procedure – open and fair.

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Food safety culture development cycle

Lead and set standards Start at the top Create goals & values

Provide consequences Financial and non-financial Rewards - praise Sanctions & warnings

Assess & monitor Inspections, audits General observations Appraisals

Commit and support All levels Motivate staff Peer pressure Remove barriers Provide resources

Continually improve Plan, Do, Act, Check Monitor trends

Communicate FS performance requirements Both ways - feedback Posters, newsletters & social media

Train and supervise Training needs analysis Managers & staff Ensure competence